Cinnamon Butter
5 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup raisins
1/2 cup chopped nuts
Caramel Topping
1 cup whipping cream
1/2 cup packed brown sugar
1/2 cup chopped nuts
In a bowl, dissolve yeast in water. Blend in eggs and butter or oil. Add 5 cups WHOLE-WHEAT HOT ROLL MIX. Stir well; let rest 2 minutes. Add more HOT ROLL MIX to make a soft dough. Knead 7 to 10 minutes. Put dough in buttered bowl and turn to butter top. Cover with damp towel and let rise until doubled, about 1 hour.
Combine ingredients for Cinnamon Butter; set aside. Combine ingredients for Caramel Topping; spread in 15” x 10” baking sheet. Punch down dough. Let rest 10 minutes. On a floured surface, roll dough to 12” x 20” about 1 inch thick. Spread with Cinnamon Butter. Roll dough tightly. Cut into 20 slices. Place on prepared baking sheets. Cover. Let rise until doubled, 30 to 50 minutes. Preheat oven to 375F (190C). Bake 20 to 25 minutes. Cool. Invert rolls onto platter. Serve warm. Makes 20 rolls.
Cool rolls 5 minutes. Invert onto a platter. Serve warm.
PLUCKIT
A fun pull-apart bread for snacking or mealtime.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
3 teaspoons ground cinnamon
3/4 cup sugar
1/2 cup butter or margarine, melted
Variation
To make a coffee cake, roll the balls of dough in cinnamon-sugar mixture, then in 1/2 cup chopped nuts.
In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups of HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl.
Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Roll dough into walnut-size balls. Combine cinnamon and sugar in a bowl. Dip balls in melted butter or margarine and roll in cinnamon-sugar mixture. Pile loosely in an ungreased tube pan. Let rise until doubled, about 30 minutes.
Preheat oven to 400F (205C). Bake about 10 minutes. Lower temperature to 350F ( 175C) and continue baking 30 minutes until golden. Loosen edges with a knife and turn out onto a plate. Rolls can be plucked off one at a time. Makes 1 large pan of rolls.
SWEDISH CINNAMON TWISTS
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1 tablespoon sugar
1/4 cup lukewarm water 110F (45C)
1 cup buttermilk
1/4 teaspoon baking soda
1/4 cup butter or margarine, melted
2 eggs, beaten
4 to 5 cups HOT ROLL MIX, page 17
Cinnamon Filling, below
3 tablespoons butter, melted
Powdered-Sugar Glaze, below
Cinnamon Filling
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 cup chopped nuts
Powdered-Sugar Glaze
1-1/2 cups sifted powdered sugar
1/2 tablespoon butter or margarine, melted
2 tablespoons hot water In a cup, dissolve yeast and sugar in water. Set aside. Bring buttermilk to a boil; it should curdle. Add baking soda and 1/4 cup melted butter or margarine. Add eggs. When mixture is lukewarm, add dissolved yeast. Stir in 4 cups HOT ROLL MIX until the soft dough forms a ball. On a floured surface, knead 5 minutes. Add more HOT ROLL MIX if necessary to make a soft dough. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover and let rise until doubled, about 1 hour.
Grease 2 baking sheets. Combine ingredients for Cinnamon Filling. Punch down dough. Roll out to 12” x 10”. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold in half lengthwise to cover filling. Seal edges. Cut dough into 18 strips about 3/4 inch wide. Twist each strip twice and place 1 inch apart on prepared baking sheets.
Cover; let rise until doubled, 30 to 40 minutes. Preheat oven to 375F (190C). Bake 10 to 12 minutes. Combine ingredients for Powdered-Sugar Glaze; brush on warm rolls. Makes 18 twists.
Swedish Cinnamon Twists
SUNSHINE COFFEE CAKE
A moist muffin-textured cake with a limitless number of variations.
3 cups QUICK MIX, page 21
1/3 cup sugar
1 egg, slightly beaten
1 cup milk or water
1 teaspoon vanilla extract
Cinnamon Crumble Topping, below
Cinnamon Crumble Topping
1/3 cup all-purpose flour
1/2 cup dry breadcrumbs or cookie or cake crumbs
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup butter or margarine
Preheat oven to 350F (175C). Spray an 8-inch-square pan with vegetable cooking spray. In a medium bowl, combine QUICK MIX and sugar until evenly distributed. In a small bowl, combine egg, milk or water and vanilla. Stir until just blended. Add liquid ingredients all at once to the dry ingredients. Fold mixture together until blended. Prepare Cinnamon Crumble Topping. Spread half the batter in the prepared pan. Spread half of topping over the batter. Top with remaining batter and topping. Bake 40 to 50 minutes. Makes one 8-inch cake.
Cinnamon Crumble Topping
In a medium bowl combine flour, crumbs, brown sugar and cinnamon. With a pastry blender, cut in butter or margarine until mixture is crumbly.
Variations
Fruit Crumble Topping—Prepare 1-1/2 cups sweetened, sliced fresh or frozen fruit. Spread over first half of batter and top with Cinnamon Crumble Topping as in basic recipe.
Apple Crumble Topping—Add 1-1/2 cups peeled, chopped apples and 1/2 cup raisins to Cinnamon Crumble Topping. Spread mixture on top before baking for a crusty topping, or on bottom of pan for a moist coffeecake.
Date-Nut Topping—Omitit Cinnamon Crumble Topping. In a bowl, combine 1 cup brown sugar and 1/4 cup all-purpose flour. Mix in 1/2 cup chopped nuts, 1/2 cup pitted dates and 1 teaspoon vanilla. Cut in 1/4 cup butter or margarine until mixture is crumbly.
Chocolate Swirl Topping—Omit Cinnamon Crumble Topping. Melt 1/3 cup semisweet chocolate chips in a small saucepan. In a bowl, combine 1/3 cup flaked coconut, 1/4 cup chopped nuts, 1/4 cup sugar and 1 tablespoon melted butter or margarine. Pour coffeecake batter into prepared pan. Spoon melted chocolate over batter. With a knife, cut through batter several times for a marbled effect. Sprinkle coconut mixture over the top, and bake as directed.
If you create your own toppings you will have a different treat for each day of the week.
BUTTERMILK WAFFLES
All waffles should be like these—light, crisp and golden outside, tender and moist inside.
2-1/2 cups BUTTERMILK PANCAKE & WAFFLE MIX, page 25
2 cups water
3 eggs, separated
1/4 cup vegetable oil
Variation
Nut or Berry Waffles—Add 1/2 cup chopped pecans or dried blueberries to batter.
WHOLE-GRAIN WAFFLES
Separating the eggs and folding in the egg whites guarantees a light, fluffy waffle.
3 cups WHOLE-GRAIN PANCAKE MIX, page 26
3 cups buttermilk
3 eggs, separated
1/4 cup melted butter or vegetable oil
Preheat waffle baker. In a large bowl, combine BUTTERMILK PANCAKE & WAFFLE MIX, water, egg yolks and oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3 or 4 large waffles.
Preheat waffle baker. In a large bowl, combine WHOLE-GRAIN PANCAKE MIX, buttermilk,
egg yolks and melted butter or oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3 or 4 large waffles.
QUICK PANCAKES
Light, crisp and brown outside, moist and tender inside.
2-1/4 cups QUICK MIX, page 21
1 tablespoon sugar
1 egg, beaten
1-1/2 cups milk or water
Combine QUICK MIX and sugar in a medium bowl. Mix well. Combine egg and milk or water in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. Cook on hot, oiled griddle 3 to 4 minutes, until browned on both sides. Makes ten to twelve 4-inch pancakes.
WHOLE-GRAIN PANCAKES
This nutritious pancake will be a very pleasant way to get your daily fiber.
1-1/2 cups WHOLE-GRAIN PANCAKE MIX, page 26
1-1/2 cups buttermilk
1 egg
2 tablespoons melted butter or vegetable oil
Put WHOLE-GRAIN PANCAKE MIX in a small bowl. Set aside. In a small bowl combine buttermilk, egg and melted butter or vegetable oil. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. Cook on hot, oiled griddle 3 to 4 minutes, until browned on both sides. Makes about twelve 4-inch pancakes.
BUTTERMILK PANCAKES
Serve these at a pancake supper with a variety of syrups.
1 egg, beaten
2 tablespoons vegetable oil
1 cup water, more if desired
1-1/2 cups BUTTERMILK PANCAKE & WAFFLE MIX, page 25
Syrup
In a medium bowl, combine egg, oil and 1 cup water. With a wire whisk, stir in BUTTERMILK PANCAKE & WAFFLE MIX until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Preheat griddle according to manufacturer’s instructions. Lightly oil griddle.
Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Serve with syrup. Makes ten 4-inch pancakes.
PUFF PANCAKES
Try stewed apples as a topping for this spectacular dish.
4 tablespoons butter or margarine
4 eggs
2/3 cup milk
2/3 cup BUTTERMILK PANCAKE & WAFFLE MIX, page 25
Fiesta Fruit Topping, below
Fiesta Fruit Topping
1 (10-oz.) pkg. frozen raspberries or strawberries, thawed
1 cup pineapple chunks, drained
1 banana, sliced
1/4 cup brown sugar, packed
1/4 cup dairy sour cream or 1 cup frozen non-dairy whipped topping, thawed
Variation
Tart Lemon Topping—Sprinkle 1-1/2 teaspoons lemon juice over top of each warm pancake. Sprinkle powdered sugar over top. Cut into wedges and serve immediately.
Preheat oven to 450F (230C). Put 2 tablespoons butter or margarine in each of two 9-inch pie plates. Put in preheating oven to melt. In a blender, combine eggs, milk and BUTTERMILK PANCAKE & WAFFLE MIX. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. DO NOT OPEN OVEN while pancakes are cooking. Top with Fiesta Fruit Topping. Makes 2 large pancakes for 4 servings.
Fiesta Fruit Topping
In a medium bowl combine raspberries or strawberries with pineapple and banana. Spoon over pancakes. Sprinkle with brown sugar. Top with teaspoonfuls of sour cream or nondairy topping. Cut into wedges and serve immediately
SAUSAGE-CHEESE BREAKFAST STRATA
A complete, attractive one-dish meal for morning.
5 cups HERBED STUFFING MIX, page 33
1 lb. ground sausage, cooked and drained
8 oz. (2 cups) shredded Cheddar cheese
5 eggs, slightly beaten
1 teaspoon dry mustard
2-1/4 cups milk or half-and-half
1 teaspoon salt
Dash of pepper
Lightly grease a 13” x 9” baking pan. Cover bottom of pan with HERBED STUFFING MIX. Add layer of cooked sausage, then layer of cheese. In a medium mixing bowl, combine eggs, mustard, milk or half-and-half, salt and pepper. Pour over cheese. Cover pan and refrigerate overnight. Preheat oven to 325F (165C). Bake covered for 1 hour. Makes 6 to 8 servings.
Prepare this dish the night before, then bake in the morning for a wonderful weekend breakfast or brunch. How convenient when you have overnight guests.
ENGLISH POACHED EGGS & HAM
A special breakfast treat!!
1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed
6 eggs
3 English muffins
6 slices ham
Cherry tomatoes, for garnish
Parsley sprigs, for garnish
Variation
Eggs Florentine—Omit ham, spoon 2 tablespoons cooked, chopped spinach on each muffin. Top with FREEZER CHEESE-SAUCE MIX and poached egg.
In a small saucepan, warm FREEZER CHEESE-SAUCE MIX over low heat.
Pour water 1-1/2 inches deep in a medium skillet. Bring to a simmer over medium-high heat; do not boil. Break 1 egg into a small bowl or custard cup. Carefully pour egg into simmering water. Cover and cook until egg white is set, 3 to 5 minutes. If desired, poach several eggs at once, not letting eggs touch one another. Lift poached eggs from water with a slotted spoon or spatula. Drain on paper towels. Cut muffins in half. In broiler or toaster, lightly toast muffin halves. Place each half on a separate plate.
Spoon 2 tablespoons of the warmed FREEZER CHEESE-SAUCE MIX over each muffin half. Top each with 1 slice ham and 1 poached egg. Spoon remaining sauce over eggs. Garnish with tomatoes and parsley. Makes 6 servings.
PUFFY OMELET
The perfect brunch idea when everyone gets a late start.
1 tablespoon butter or margarine
1 cup thinly sliced fresh mushrooms
1/2 cup chopped green pepper
6 eggs, separated, room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon salt
Pinch of pepper
1/3 cup milk
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed
1/2 cup chopped tomatoes
Preheat oven to 350F (175C). In a small skillet, melt 1 tablespoon butter or margarine. Sauté mushrooms and green pepper until crisp-tender. Drain; set aside. In a large bowl, beat egg whites with cream of tartar until stiff peaks form. In a bowl, beat egg yolks until thick and pale. Gradually beat in salt, pepper and milk. Gently fold egg-yolk mixture into beaten egg whites.
In a large skillet or omelet pan with an oven-proof handle, heat 1 tablespoon butter or margarine and oil until hot, but not browned. Tilt pan to coat sides. Spread egg mixture evenly in pan. Without stirring, cook over low heat until lightly browned on bottom. Place in preheated oven. Bake 8 to 10 minutes until top feels somewhat firm.
In a small saucepan, heat FREEZER CHEESE-SAUCE MIX over low heat, stirring occasionally. Invert omelet onto a large platter. Spoon sauce over omelet. Sprinkle top evenly with tomatoes and sautéed mushrooms and green peppers. Cut in wedges. Makes 4 to 6 servings.
SIMPLIFIED QUICHE
Wonderful flavor in every bite.
Single Freezer Pie Crust, baked, page 309
1 egg, separated
3 eggs
1-3/4 cups milk or cream
1/2 teaspoon salt
1/4 teaspoon paprika
Dash of cayenne pepper
4 oz. (1 cup) shredded Swiss cheese, divided
4 strips bacon, cooked, crumbled
1/4 cup minced cooked onion
Chicken gravy, if desired
Pimiento, for garnish
Prepare pie crust in a 9-inch pie plate; set aside to cool. Beat egg white and brush on bottom of pie crust. Reserve egg yolk. Preheat oven to 375F (190C). In a small bowl combine reserved egg yolk with 3 e
ggs, milk or cream, salt, paprika and pepper. Beat until blended, but not frothy. Put half of cheese in crust. Top with bacon and onion. Pour egg mixture over top. Sprinkle with remaining cheese. Bake 40 to 50 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with chicken gravy, if desired. Garnish with pimiento. Makes 1 quiche or 6 servings.
Make-A-Mix Page 16